Snack
Roasted Cauliflower with Dukkah and Lemon
Small cauliflower florets roasted in a hot oven until the edges go dark, then tossed with dukkah and lemon while hot. 170 kcal.
- Calories
- 170kcal
- Protein
- 7g
- Fat
- 12g
- Carbs
- 10g
Per serving, makes 1. 6 minutes of work, then twenty-five minutes in the oven. Published 8 September 2026.
Allergens
- Tree nuts
- Sesame
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Cauliflower200 g
- Olive oilA generous tsp (6 g)
- Dukkah1.5 tbsp (12 g)
- Lemon juiceA squeeze
- SaltA pinch
Method
Heat the oven to 220°C. Cut the cauliflower into small florets, toss with the oil and salt and spread on a tray with space between them.
Roast for twenty to twenty-five minutes, turning once, until the edges are dark brown.
Tip into a bowl and toss with the dukkah and lemon while hot.
Worth knowing
- Cauliflower wants a hot oven and room on the tray. Crowded, it goes grey and soft instead of brown.
- Eats well cold the next day from a tub. The dukkah softens overnight but the flavour is all still there.
More like this
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- Pea, Mint and Yogurt Dip with Cucumber and Carrot198 kcal · 13P
- Roasted Pepper and Butter Bean Dip with Cucumber204 kcal · 9P
- Edamame Smash on Rice Cakes224 kcal · 12P
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.